4 cups sliced mushrooms
½ teaspoon dried thyme
6 eggs, separated
2 cups (500 ml) creamed cottage cheese
2 green onions, chopped

In a large skillet, heat 2 tsp vegetable oil over medium-high heat; cook mushrooms and thyme, stirring occasionally, for about 5 minutes or until golden and no moisture remains.

Meanwhile, in bowl, combine egg yolks, cottage cheese and ¼ tsp each of salt and pepper; stir in mushroom mixture and onions. In separate bowl, beat egg whites until stiff peaks form; stir ¼ into yolk mixture. Fold in remaining whites. Scrape into greased baking dish (3L or 13 × 9 inch). Bake at 375 F for about 25 minutes, or until puffed and golden.